Welcome to 2024

That number looks just as weird as I thought it would when I was a kid.

I’ve got a couple of posts cooking: a new year post and finishing/starting a new BookList post.

But I don’t have time right now, so this is just to remind you that I WILL have content soon.

Also: with the Substack controversy, it is on the bubble. I may or may not keep using it. We’ll see.

I will try to get a post up over the weekend.

Cooking Rules to Break at Will

As they say, rules are made to be broken! I agree! Especially when cooking.

Of course, you need to KNOW the rules in order to break them well, but there’s a LOT more wiggle room when cooking than Food Network would lead you to believe.

Today, I watched a quick cooking video by Jacques Pépin on FB [SHOUT OUT to Nick for getting me Cooking My Way SIGNED TO ME for my birthday!!!] . It was a pasta dish. As he’s cooking he mentions that he does not like pasta cooked al dente. ::angels singing:: NEITHER DO I! [Al dente means that there is a bit of raw pasta in the center when you break a piece of it and/or it is still a little stiff.] For most uses, I like my pasta just past al dente, except for mac n cheese. I’m sorry Food Network, but mac n cheese pasta should be SOFT. Ain’t nobody wanting al dente nonsense in their mac n cheese!

Another Southern rule: too much dressing. I counter that “too much” is an OPINION. I will grant that you can “overdress” really soft lettuces and spinach – they will wilt and that is gross. But sturdy lettuces and cabbage? DROWN IT. If there ain’t a puddle at the bottom, it ain’t enough. FIGHT ME.

I also stand by my use of SALTED butter. That’s right, SALTED. I’ve used it 100% of the time as long as I’ve cooked and guess what? It makes zero difference. Even in baking. [I heard that GASP. Shut it.] The old saw is that you “can’t control” the salt if you use salted butter. That is nonsense. If you use the same butter, then it should be consistent, right? It’s been my experience that all grade A salted butter has similar salt content. French or Irish butter is a different animal. Every sweet recipe on the planet will call for a tiny amount of salt. OR you can use salted butter and call it a day. I made a recipe that called for unsalted butter and after my friend got over her heart palpitations that I used salted, she said the recipe tasted the same. MY POINT EXACTLY.

The judges on these shows clutch their pearls when a cook uses a wet measure for dry ingredients or vice versa. PUHLEASE. There is very little difference between the two. If you are baking, you should be using weight rather than volume anyway, so who cares? [I weigh my pasta flours rather than use volume, but it’s not necessary.] I saw an IRON CHEF use a wet measure for flour and no one batted an eye.

The judges also whine when they see peppers being roasted on a gas stove flame. They will insist they can “taste the gas” in the roasted peppers. Bullshit. But they’ll be fine with it if a celebrity chef does the very same thing.

Judges also ding cooks for using canned tomatoes. Again: BULLSHIT. Italians use canned tomatoes ALL THE TIME. Giada Di Laurentiis uses them pretty much exclusively on her show Everyday Italian. If I hear ONE MORE JUDGE bitch about canned tomatoes, I may have a conniption. Scott Conant is THE WORST for this. He whiiiinnneeesss about the “canned taste”. OMFG. Get over yourself. Everyone uses canned tomatoes, canned beans and dried pasta. Millions of Italians can’t be wrong. I use dried pasta for most dishes, but I do enjoy making pasta as well. They are totally different beasts and really cannot be compared. I do like fresh stuffed pastas such as ravioli or agnolotti.

Which brings me to overall bias in these Food Network cooking contests. There is a different set of judging rules for celebrity chefs over “regular” chefs and yet another for “home cooks”. I don’t mind judges being kinder to home cooks, but I DO mind when they are judging each other, and suddenly the hard and fast rules aren’t really important. I also see a lot of piling on, especially on Chopped. If one judge points out some nitpicky thing, you can be sure the others will glom on and point it out, too. The gas roasting is a favourite for this behaviour, as is the canned tomatoes. STAHP!

Cooking is as much art as science. Yes, baking is MORE science, but there is still wiggle room in some things, such as salted vs unsalted butter.

So, use that salted butter! Roast those peppers on the stove! Cook your pasta AS YOU LIKE IT! Measure with any vessel that’s handy! Drown that slaw! These are small, insignificant things that really only matter in a cooking competition – and even then, not as much as they act like it does.

Get in that kitchen and CREATE. I have failures, like any cook. Fewer than I used to, but I still have them. Even the failures are usually edible, but they have not come out as intended. Who cares? MANGIA!

Autumn Arrives!

And with it, the impending birthday! It’s not as fun as it used to be, for sure, but still nice to keep having them, I guess.

Fall is usually a semi-depressive time for me in general and this one is no different. So, let’s get caught up, shall we?

– Last week of September, MRC laid me off, citing ‘labour cost is too high, gotta make cuts’. Hmm. Ok.

– It was fine, tho, because I had a big catering gig at the condos! Great Gatsby party for 75+ ppl! It was a huge success and I was very pleased overall, as were my clients. Shout out to Nick for helping me set up at the party and keep things filled.

– The layoff continued and I decided to poke around for another prep job. Got a callback from a well known BBQ place here in ATL. I’ve got an interview today and I might stage tomorrow. The only drawback is a 7am start time. OUCH. But I think their pay will be better than MRC and I know I’ll do more than be a human veg-o-matic.

– I also contacted MRC to see if they’d be recalling me, because the schedule is perfect and I can do the job with my eyes closed. They said ‘SURE! You can come back and work the line!’. Um. I HATE working the line. I feel like I was demoted. Not happy with that. I’ll work one shift this week, but I hope the BBQ joint is cool and I can take that. It’ll be worth the hellish start time if I can actually cook and learn about BBQ.

– I am also pursuing a retail job at a local well known liquor store. They’ve been incommunicado, so I doubt anything will come of it.

– Just this morning, I got an Indeed lead for a food research company looking for contractors. The pay is bleh ($15), but it’s actual research, so that interests me.

That’s pretty much all that’s going on. The headcold that has plagued me for 2 wks is on the way out. Trying to get back to exercising 3x/wk. I consider working in a kitchen exercise, but I want to try to keep doing weights at least. We’ll see. And with that, I’m off to do said exercise and get ready for my interview. Kinda hope I like the BBQ place despite the hours. I really like being in the kitchen. :)

Whittling Away the Socials

This is a crosspost from SubStack. I usually post from here to there, I wanted to try something different.

The other day, I logged out of Twitter (“X”), probably for good. I was seeing the exact same posts with different users and slightly different titles – the work of bots, no doubt. It’s bad enough I can’t see anything from anyone I follow, but adding bot posts to a feed that’s already logjammed with ads is egregious. NOPE.

A couple of days ago, I get a mystery warning from FB about a post that “violates cybersecurity rules” and had been removed. Um? What? Of course the post in question was not given. I could not find anything missing from the last month, so one can assume the post is old. Hell, it could be FIVE YEARS OLD for all I know. Whatever, FB, WHATEVER.

THEN, this morning, I pop over to IG (in Chrome) and there’s ANOTHER warning about a comment “violating community rules”, but the popup advising me of this is in a reload loop that cannot be stopped. I tried everything, disabled my ad blockers, etc., to no avail. I could read what it was about in between reloads (of about 1-2 seconds) and the comment they were bitching about was me telling an IG semi-celebrity how much I loved his posts and how helpful his videos are! LOL Yeah, buddy, that is some horrible shit right there! How AWFUL of me! So I closed the tab and tried the app. While not in a reload loop, the app is also disabled with the challenge message and will not refresh. So, just for shits, I tried Safari and IG worked fine. It did not give me the popup at all, so again: WHATEVER. FB has ruined IG just as I said it would.

If the IG app continues to misbehave, I guess I’ll stop using IG as well. It’s a shame, I like to post my food on there. There goes TWO socials in a week. :(

Which brings me to Substack.

I normally post to my blog, then repost here (to Substack), but today, I decided to post here first. Just to see the results. I’ll likely repost this to the blog since it’s turned into a longer essay than I anticipated.

I’m still reading books at a pretty good clip. I’ve read 23 this year with 2 in progress now. I average about 30 books a year – a number I’m proud of. Reading has always been one of my loves. It’s why I have a huge vocabulary and a wide knowledge base. [Edited out the reference to this blog, if you’re here, you know about the Reading List post, right?]

I have a catering gig at the end of the month. It’s the biggest one I’ve done: 75 people! I have done the recipes before, the biggest issue is storage of the prep and finished food pre-party. I’ll figure it out. I’ve got 2 fridges, which helps, and I have several items I can prep early in the week and hold until the gig. I hope IG gets straightened out, I’d like to post this catering gig there. Sigh.

If you like this newsletter, feel free to share it. :)

FOMO and Current Events

I expect to suffer MUCH FOMO this coming weekend due to DragonCon happening. We are not going this year for the first time in…? Forever? I’ve been OK with it so far, but this weekend will be tough. Going to try to stay away from media as much as I can. (HA! RIGHT. I’ll be all over it and whining the whole time! LOL)

While I’ve not had much to write about of late, as you know from lack of posts, we feel that things are turning a corner, however, for us and our close friends. One friend got a new job, another finally found a house to rent and yet another is buying the house he’s rented for a decade.

The friend buying the house is particularly relevant to us, because he is using some sort of Fannie Mae plan that offers a GRANT to pay the down payment. This could be OUR ticket to buying this place and getting the full on security we want. Renting is awesome, don’t get me wrong, but when renting from an individual, there’s always the chance of the house being sold – which is what happened to my friend who ended up buying. Anyway, this Fannie Mae product is very interesting to me and I’m going to enquire about seeing if we qualify. The business bankruptcy might cockblock us, but even so, by consulting with our friend the mortgage lender, we can at least get a plan to work towards the mortgage, even if we don’t outright qualify now.

Let me tell you: having something to work TOWARDS will make all the difference, I think.

We have been sort of floating since the pub failure. Now that we’re on firmer ground – with Nick’s new job and my p/t job bringing in more money, we’re getting better all round. We are ready for The Next Thing. And I think that Thing will be securing our domicile.

I also just got an enquiry about catering a large (75-100ppl) party in September. I’m not certain I can handle it – it really depends on what they want to do and if they’ll pay. Prepping, cooking and holding that much food is pretty tricksy in my small home kitchen. We’ll see. Shout out to Lauren for hooking me up with the condos in Buckhead. They loved my food and these people are the ones who contact me for catering. So, THANK YOU LAUREN! XO

I guess we’re in good shape for the shape we’re in. I’ll take it! Oh, keep an eye on the reading list, I’ve been updating it quite a bit. I’ve finished some books and I’m adding more! We were in two Goodwills this week, and you know I canNOT stay out of the books! Ciao ciao and have a great week!